Dear Diehard Market Friends,
Last Saturday was sunny and almost warm enough
to be pleasant, and the farmers did well.
This Saturday is our penultimate market
for the year, although John and/or Bob may stay
on after the 20th. More on that next
week.
The report from UNI's Aubrey McCulley about
what is still growing in the UNI/UCHS garden
says that the arugula season is over but they
will continue to have collards, kale, chard,
leeks, sage (think turkey stuffing!), garlic,
basil, mint, and in the maybe category, eggplant
and peppers. You should also be able to
buy cheese and yogurt (the latter, promised
but missing last week, is definitely going to
be available this week), and Metropolitan
Bakery bread.
Fahnestock Son Dave reports that Dad Bob will
again have Red Delicious, Golden Delicious,
Fuji, Granny Smith, Jonagold, and Stayman/Winesap
apples, and more of their spectacular cider.
I love that our favorite, Jonagold, has a long
season!
John King will still have pears for us, and
a lot of veggies: green and red cabbage,
carrots and other root crops, (potatoes, turnips,
yams, beets, etc.), broccoli, winter squash
and zucchini, cucumbers, eggplant, peppers,
Brussels sprouts, beans, eggplant, and peppers.
This is in addition to the Amish baked goods
and preserves that John brings us each week.
Lorelle Becton tells me that her rose cream
is selling well, so she will be making more
for us. She will also have a fine selection
of handmade soap made with natural essential
oils and/or herbs from her garden, including
rosemary, Lo's original with orange, "sincerely
soap" with green tea and sage, lavender,
ginger/citrus, shaving soap with bentonite clay,
and if it dries in time, the oatmeal soap she
had thought would be ready last week.
Lorelle does make fragrance blend soaps, including
baby-powder musk with calendula petals, plumeria,
and Egyptian musk, and would be delighted to
make unscented soap if anyone would prefer it.
Last week was the end of the season for Brent
Fox and his pastured meat. He hopes you
will all sign up for Winter Harvest so that
you will be able to have his meat
year-round. Information
about Winter Harvest, which starts November
24th.
Community Notes:
Don't forget to pick up your free compost from
the UCHS garden.
Here is a note from Pat McBee that she asked
me to pass on:
Helen Henry and Pat McBee thank everyone for
the warm welcome at the Market throughout the
summer and fall. Thank you for the ideas
you shared and the work you did---writing an
article, supplying our table with buttons,
knocking on neighbors' doors, handing out literature,
making phone calls. It has been a
heartwarming exercise in community. Who
knows where it will lead us?
Bad news, good news: the days are getting shorter,
and so is this letter. See you Saturday
at the Market.
sue minnis
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